BLONDIES

BLONDIES

- Nigella Lawson

Ingredients

200g porridge oats, not instant

100g plain flour

0.5 teaspoon bicarbonate of soda

150g soft unsalted butter

100g light muscovado sugar

1 x 397g can condensed milk

1 egg

1 x 170g packet dark chocolate morsels or chocolate chips

1 x 23cm square cake tin or 1 x foil tray approx. 30 x 20 x 5cm

Method

Preheat the oven to 180degrees celcius/gas mark 4 and line your square cake tin with foil – this makes it easier to get the Blondies out once they’re cooked – or use a foil barcecue tray.

Combine the oats, flour and bicarb in a bowl.

In another bowl mix or beat the soft butter with the sugar until pale and airily creamy, then beat in the condensed milk followed by the oats, flour and bicarb mixture.

When these are well mixed, beat in the egg, and into this relatively thick mixture fold the chocolate chips.

Dollop this thick bumpy batter into the prepared tin, and smooth it down with a spatula, then cook in the preheated oven for about 35 minutes. When ready, it will be quite a pronounced dark gold around the edges and coming away from the tin. It will look and feel cooked on top, though just beneath it will still seem frighteningly squidgy, not to say, wibbly. But it firms up as it cools in the tin, so to end up with the requisite chewiness you have to take it out of the oven while it feels a tad undercooked.